Chimmichurri sauce

[Grant]

Anyone have a recipe with an unusual twist to this sauce, or a secret ingredient they are prepared to reveal

 

[RanzB]

I once made a ****ing fantastic chimichurri sauce for some ribs. Could never find the recipe after that Think it was on a cooking forum.

Can try this one:

http://www.seriouseats.com/recipes/2011/06/sauced-chimichurri-sauce-recipe.html

Or

[video=youtube;wsj_dzz33Ko]https://www.youtube.com/watch?v=wsj_dzz33Ko[/video]

 

[MiW]

if you asking about original chimichurri, there is no tweest . Argentinians, at least around Buenos Aires, use only Garlic, parsley (the flat one) chilli flake mix olive oil with normal oil and either lemon juice , wine vinegar , or mix of both. Its also not creamy. Some one might put Oregano. Basically its liquid Provenzal

Any other type of chimichurri is made up out of Argentina.

 

[Grant]

if you asking about original chimichurri, there is no tweest . Argentinians, at least around Buenos Aires, use only Garlic, parsley (the flat one) chilli flake mix olive oil with normal oil and either lemon juice , wine vinegar , or mix of both. Its also not creamy. Some one might put Oregano. Basically its liquid Provenzal

Any other type of chimichurri is made up out of Argentina.

an argentinian style parilla has opened in green point recently - must go try (bound to have good chimmichurri there)

 

[MiW]

I love argentinian parilla ... in Argentina. It never works ok with SA beef. Their meat is completly different, never matured, but as tender as the matured steaks here.If you try to make parilla here , the same way as there, you end up with chewy dry meat, also tasteless

 

[Pitbull]

I love argentinian parilla ... in Argentina. It never works ok with SA beef. Their meat is completly different, never matured, but as tender as the matured steaks here.If you try to make parilla here , the same way as there, you end up with chewy dry meat, also tasteless

Buy a better grade?
Grade A will be more expensive but way more tender. Most butchers though will mostly carry Grade C with some Grade B. Just need to shop around I suppose.

 

[MiW]

I dont think its the grade, I think has something to do with the fact that all cows just roam free and eat whatever nature gives them,no confined spaces or corn.And also they do something different in the storage of the meat between killing the cow and selling the meat, which leaves it tender and juicy.

For Argentinians matured beef is rotten meat.

 

[MiW]

And if that is defined by grade , would make me think that all butcheries in ARG sell grade A by default, and the ones here grade C.Just seems unlikely

 

[Pitbull]

And if that is defined by grade , would make me think that all butcheries in ARG sell grade A by default, and the ones here grade C.Just seems unlikely

The grading standard is an SA one. There is a reason we sell the best beef in the world. I have never been to Argentina so I can't dispute what you're saying I can just confirm there is a massive difference in the grades of meat.

 

[Grant]

I love argentinian parilla ... in Argentina. It never works ok with SA beef. Their meat is completly different, never matured, but as tender as the matured steaks here.If you try to make parilla here , the same way as there, you end up with chewy dry meat, also tasteless

interestingly, the cut they often use in argentina is the flank - which in sa is seldom used for grilling / braai

 

[RanzB]

I actually forgot about this, but I bought a jar of chimichurri from an Argentinian dude at the Food Market a while back. Was very nice, but a bit expensive. Topped it off with some avocado oil when it got a bit low.